Prebake your crusts according to the package instructions, if desired.
In a small saucepan over medium heat, combine cider, vanilla and cinnamon, whisking until fully incorporated. Once boiling, turn off heat and add gelatin packet, stirring until dissolved. Remove from heat, whisk in rum. Let cool completely and pour into pie crusts. Place in the refrigerator to set for 1 hour.
When set, top with whipped cream and cinnamon. Serve.
